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Persian Rhubarb Stew

Posted on 2017-07-28
Persian Rhubarb Stew

Here is a simple recipe for Persian Rhubarb Stew, also known as Khoresh Rivas. This Persian stew made with rhubarb, fresh herbs, onions, some spices and beef. You can substitute beef with lamb which has more fat, if you prefer.

Yield: Serves 4

  • 550 g rhubarb, cut into 1 1/2-inch pieces
  • 400-450 g stewing beef, cut into 1 1/2-inch pieces
  • 1 bunch of parsley (about 150 g), finely chopped
  • 1/4 cup dried mint
  • half a bunch of cilantro (about 80 g), finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons crushed tomatoes
  • vegetable oil
  • 3/4 teaspoon turmeric powder
  • 2 tablespoons sugar
  • salt & pepper to taste

Heat 5 tablespoons oil in a non-stick frying pan over medium heat. Add the dried mint, parsley and cilantro; fry for 4-5 minutes. Set aside.

Heat 3-4 tablespoons oil in a pot over medium heat. Add the onions and saute until lightly golden. Increase heat to medium-high; add the beef and saute until brown on all sides.

Persian Rhubarb Stew

Add the turmeric powder and mix well. Add 4 1/2 cups hot water. Cover the pot and bring to a boil. Reduce heat to medium and simmer covered until beef is tender, about 60-70 minutes (cooking time depends on the thickness of the meat).

Then add the fried herbs, crushed tomatoes, pepper and salt. Simmer covered until beef is completely cooked (about 45-55 minutes), stirring occasionally. Add more hot water during cooking, if necessary.

Add the rhubarb and sugar to the pot, lower the heat to a gentle simmer and cook for an additional 12-15 minutes or until the rhubarb is done. Avoid over-cooking the rhubarb, it would fall apart fast. Serve with Persian Rice.

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Persian Rhubarb Stew
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